Ingredients

250g cannelloni tubes
440g canned tomatoes, drained, chopped
1 clove garlic, crushed
125g grated mozzarella cheese
2 tb sp parmesan cheese.

Spinach Filling

1/2 bunch english spinach, shredded
1/2 cup water
250g ricotta cheese, drained
2 tb sp grated parmesan cheese
1 egg, beaten
1/4 tsp ground nutmeg
freshly ground black pepper.

Method

To make filling, place spinach and water in a saucepan, cover in a tight fitting
lid and cook over a medium heat, shaking pan occasionally, for 4-5 minutes or until spinach wilts. Drain well, squeezing out excess water and set aside to cool.

Finely chop spinach and place in a bowl. Add ricotta cheese, parmesan cheese,
egg, nutmeg and black pepper to taste and mix to combine. Spoon mixture
into cannelloni tubes and arrange tubes side by side in a lightly greased oven
proof dish.

Combine tomatoes and garlic in a bowl and spoon over cannelloni.
Sprinkle with mozzarella cheese and parmesan cheese and bake at
180C/350F for 30-35 minutes or until cannelloni is tender and
top is golden.

(Serves: 4)